Just imagine coming home to the comforting aroma of creamy paneer and sweet peas simmering in a rich, spiced tomato gravy—pure bliss in a bowl! Whether you’re craving a cozy weeknight dinner or looking to impress guests, our collection of 30 flavorful Mattar Paneer creations has something for every occasion. Dive in and discover your new favorite twist on this classic Indian delight!
Classic Mattar Paneer Masala
Bust out your skillet—this creamy, spiced paneer and pea curry is the ultimate comfort food hack. Blitz up a quick masala base, simmer until fragrant, and fold in soft cheese cubes for a restaurant-worthy dish in minutes. Skip the takeout and get that cozy, homemade magic bubbling on your stove.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tbsp vegetable oil
– 1 large onion, finely chopped
– 3 garlic cloves, minced
– 1 tbsp grated ginger
– 2 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp turmeric powder
– 1/2 tsp cayenne pepper
– 1 (14.5 oz) can diced tomatoes
– 1 cup frozen peas
– 8 oz paneer, cubed
– 1/2 cup heavy cream
– 1 tsp salt
– 1/4 cup chopped cilantro
Instructions
1. Heat 2 tbsp vegetable oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add 1 large finely chopped onion and sauté until golden brown, stirring frequently for 8-10 minutes.
3. Stir in 3 minced garlic cloves and 1 tbsp grated ginger; cook for 1 minute until fragrant.
4. Add 2 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric, and 1/2 tsp cayenne pepper; toast spices for 30 seconds to bloom flavors.
5. Pour in 1 can diced tomatoes with juices, scraping up any browned bits from the skillet bottom.
6. Simmer the mixture uncovered for 10 minutes, stirring occasionally, until thickened slightly.
7. Add 1 cup frozen peas and 8 oz cubed paneer; gently fold to combine.
8. Pour in 1/2 cup heavy cream and 1 tsp salt; stir gently to avoid breaking paneer cubes.
9. Reduce heat to low and simmer for 5 minutes until peas are tender and sauce is creamy.
10. Remove from heat and stir in 1/4 cup chopped cilantro.
Dive into that velvety tomato-cream sauce hugging every paneer cube—it’s rich but balanced with pops of sweet peas and warm spices. Serve it over fluffy basmati rice or with garlic naan for dipping, and watch it disappear before your eyes.
Creamy Mattar Paneer Curry
Obliterate boring weeknight dinners with this vibrant, protein-packed vegetarian curry. It’s a one-pan wonder that delivers restaurant-quality creaminess and spice in under 30 minutes—your taste buds will thank you.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 2 tbsp vegetable oil
– 1 medium yellow onion, finely chopped
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1 tsp cumin seeds
– 1 tsp ground coriander
– 1/2 tsp turmeric powder
– 1 tsp garam masala
– 1/4 tsp cayenne pepper
– 1 (14.5 oz) can diced tomatoes
– 1 cup frozen green peas
– 8 oz paneer, cubed
– 1/2 cup heavy cream
– 1/2 cup water
– 1 tsp salt
– Fresh cilantro, chopped for garnish
Instructions
1. Heat 2 tbsp vegetable oil in a large skillet or Dutch oven over medium-high heat for 1 minute.
2. Add 1 tsp cumin seeds and toast for 30 seconds until fragrant.
3. Add 1 finely chopped yellow onion and sauté for 5 minutes, stirring occasionally, until softened and translucent.
4. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute.
5. Add 1 tsp ground coriander, 1/2 tsp turmeric, and 1/4 tsp cayenne pepper, toasting the spices for 30 seconds to unlock their flavor.
6. Pour in 1 can of diced tomatoes with their juices, scraping the bottom of the pan to deglaze.
7. Simmer the tomato mixture for 5 minutes, allowing it to thicken slightly.
8. Add 1 cup frozen green peas, 8 oz cubed paneer, 1/2 cup heavy cream, 1/2 cup water, and 1 tsp salt, stirring gently to combine.
9. Reduce heat to medium-low, cover, and simmer for 8 minutes, stirring once halfway through to prevent sticking.
10. Uncover, stir in 1 tsp garam masala, and simmer for an additional 2 minutes.
11. Remove from heat and garnish with fresh chopped cilantro.
Make this curry your new comfort food staple. The paneer stays delightfully firm while soaking up the creamy, spiced tomato gravy, and the peas add a sweet pop. Serve it over fluffy basmati rice or with warm naan for a complete meal that’s both satisfying and surprisingly simple.
Spicy Mattar Paneer with Fenugreek
Every weeknight dinner just got a major upgrade. This Spicy Mattar Paneer with Fenugreek is your new go-to—bold, creamy, and packed with flavor. Skip the takeout menu and get ready to impress.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tbsp vegetable oil
– 1 medium yellow onion, finely chopped
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1 tsp cumin seeds
– 1 tsp turmeric powder
– 1 tsp coriander powder
– 1 tsp red chili powder
– 1 tsp garam masala
– 1 tbsp dried fenugreek leaves (kasuri methi)
– 1 cup tomato puree
– 1 cup water
– 1 cup frozen green peas
– 8 oz paneer, cubed
– 1/2 cup heavy cream
– 1 tsp salt
– Fresh cilantro, chopped for garnish
Instructions
1. Heat 2 tbsp vegetable oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add 1 tsp cumin seeds and toast for 30 seconds until fragrant.
3. Add 1 finely chopped yellow onion and sauté for 5 minutes until translucent.
4. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute.
5. Mix in 1 tsp turmeric powder, 1 tsp coriander powder, 1 tsp red chili powder, and 1 tsp garam masala, toasting for 30 seconds to bloom the spices.
6. Pour in 1 cup tomato puree and cook for 5 minutes until the oil separates from the mixture.
7. Add 1 cup water and 1 tsp salt, bringing to a simmer.
8. Stir in 1 cup frozen green peas and cook for 5 minutes until tender.
9. Gently fold in 8 oz cubed paneer and simmer for 3 minutes.
10. Reduce heat to low and stir in 1/2 cup heavy cream until fully incorporated.
11. Crumble 1 tbsp dried fenugreek leaves between your palms and sprinkle over the curry, simmering for 2 more minutes.
12. Garnish with fresh chopped cilantro and serve immediately.
Buttery paneer cubes soak up the rich, spiced gravy, while the fenugreek adds a subtle earthy note that balances the heat. Serve it over fluffy basmati rice or with warm naan for a complete meal—leftovers taste even better the next day.
Garlic Infused Mattar Paneer
Ready to ditch bland takeout? This garlic-infused mattar paneer brings bold flavor home in under an hour. Grab your skillet—let’s transform pantry staples into a creamy, aromatic masterpiece.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tbsp vegetable oil
– 1 large onion, finely chopped
– 8 cloves garlic, minced
– 1 tbsp ginger paste
– 2 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp turmeric powder
– 1/2 tsp cayenne pepper
– 1 (14.5 oz) can diced tomatoes
– 1 cup frozen green peas
– 8 oz paneer, cubed
– 1/2 cup heavy cream
– 1 tsp salt
– 1/4 cup fresh cilantro, chopped
Instructions
1. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add 1 large finely chopped onion and sauté until golden brown, stirring frequently for 8–10 minutes.
3. Stir in 8 cloves minced garlic and 1 tbsp ginger paste; cook for 1 minute until fragrant.
4. Add 2 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, and 1/2 tsp cayenne pepper; toast spices for 30 seconds to bloom flavors.
5. Pour in 1 (14.5 oz) can diced tomatoes with juices; simmer uncovered for 5 minutes until thickened.
6. Add 1 cup frozen green peas and 8 oz cubed paneer; gently stir to coat, then reduce heat to medium-low.
7. Pour in 1/2 cup heavy cream and 1 tsp salt; simmer for 5 minutes until sauce is creamy and paneer is heated through.
8. Remove from heat and fold in 1/4 cup chopped fresh cilantro.
Creamy and aromatic, this dish balances tender paneer and sweet peas in a velvety garlic-tomato sauce. Serve it over fluffy basmati rice or with warm naan for dipping—leftovers taste even better the next day as flavors meld.
Rich Mattar Paneer with Almonds
Every creamy bite of this mattar paneer delivers comfort with a crunchy almond twist. Elevate your weeknight dinner game with this protein-packed vegetarian curry that’s ready in under an hour. Skip the takeout—this homemade version is richer, fresher, and totally customizable.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tablespoons vegetable oil
– 1 large onion, finely chopped
– 3 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric
– 1/2 teaspoon cayenne pepper
– 1 (14.5-ounce) can diced tomatoes
– 1 cup water
– 1 cup frozen peas
– 8 ounces paneer, cubed
– 1/4 cup sliced almonds
– 1/2 cup heavy cream
– 1 teaspoon salt
Instructions
1. Heat 2 tablespoons vegetable oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add 1 large finely chopped onion and sauté until translucent and lightly golden, 6–8 minutes, stirring occasionally.
3. Stir in 3 cloves minced garlic and 1 tablespoon grated ginger; cook until fragrant, 1 minute.
4. Add 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, and 1/2 teaspoon cayenne pepper; toast spices for 30 seconds to release oils.
5. Pour in 1 (14.5-ounce) can diced tomatoes with juices; simmer uncovered for 5 minutes until thickened slightly.
6. Add 1 cup water and bring to a gentle boil over medium-high heat.
7. Reduce heat to medium-low, stir in 1 cup frozen peas and 8 ounces cubed paneer, and simmer for 10 minutes.
8. Toast 1/4 cup sliced almonds in a dry small skillet over medium heat for 3–4 minutes until golden, shaking pan frequently to prevent burning.
9. Stir 1/2 cup heavy cream and 1 teaspoon salt into the curry; simmer for 2 more minutes until heated through.
10. Remove skillet from heat and garnish curry with toasted almonds.
Luxuriously creamy with pops of sweet peas and tender paneer cubes, this curry gets a delightful crunch from those toasted almonds. Serve it over fluffy basmati rice or with warm naan to soak up every last drop of sauce—it’s a restaurant-worthy meal that’s surprisingly simple to pull off at home.
Mattar Paneer with Coconut Milk
You need a cozy, creamy curry that’s ready in a flash. This Mattar Paneer gets a silky upgrade with coconut milk—swap out heavy cream for a dairy-free twist that’s just as rich. It’s a one-pot wonder that’ll have you craving seconds.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tbsp vegetable oil
– 1 medium onion, finely chopped
– 3 cloves garlic, minced
– 1 tbsp grated ginger
– 1 tsp cumin seeds
– 1 tsp ground turmeric
– 1 tsp ground coriander
– 1/2 tsp cayenne pepper
– 1 (14.5 oz) can diced tomatoes
– 1 cup frozen green peas
– 8 oz paneer, cubed
– 1 (13.5 oz) can coconut milk
– 1 tsp salt
– 1/4 cup fresh cilantro, chopped
Instructions
1. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 medium finely chopped onion and sauté until golden brown, 5–7 minutes, stirring frequently to prevent burning.
3. Stir in 3 cloves minced garlic and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
4. Add 1 tsp cumin seeds, 1 tsp ground turmeric, 1 tsp ground coriander, and 1/2 tsp cayenne pepper, toasting for 30 seconds to bloom the spices.
5. Pour in 1 (14.5 oz) can diced tomatoes with their juices, scraping the bottom of the skillet to deglaze.
6. Simmer the tomato mixture for 5 minutes until thickened slightly, reducing heat to medium if needed.
7. Add 1 cup frozen green peas and 8 oz cubed paneer, stirring gently to coat.
8. Pour in 1 (13.5 oz) can coconut milk and 1 tsp salt, stirring to combine.
9. Bring the curry to a gentle boil, then reduce heat to low and simmer uncovered for 10 minutes, stirring occasionally.
10. Remove from heat and stir in 1/4 cup chopped fresh cilantro.
Buttery paneer cubes soak up that creamy coconut sauce, while the peas add a sweet pop in every bite. Serve it over fluffy basmati rice or with warm naan for dipping—leftovers taste even better the next day as the flavors meld.
Herb-Infused Mattar Paneer
Craving comfort food with a fresh twist? This herb-infused mattar paneer delivers creamy paneer and sweet peas in a vibrant, aromatic gravy. Skip the takeout—your kitchen will smell incredible in under an hour.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tablespoons vegetable oil
– 1 medium yellow onion, finely chopped
– 3 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon cumin seeds
– 1 teaspoon ground turmeric
– 1 teaspoon ground coriander
– 1 teaspoon garam masala
– 1/4 teaspoon cayenne pepper
– 1 (14.5-ounce) can diced tomatoes
– 1 cup frozen peas
– 8 ounces paneer, cubed
– 1/2 cup heavy cream
– 1/4 cup fresh cilantro, chopped
– 1/4 cup fresh mint, chopped
– 1 teaspoon salt
– 2 cups water
Instructions
1. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add 1 teaspoon cumin seeds and toast for 30 seconds until fragrant.
3. Add 1 finely chopped yellow onion and sauté for 5 minutes until translucent.
4. Stir in 3 minced garlic cloves and 1 tablespoon grated ginger, cooking for 1 minute.
5. Add 1 teaspoon ground turmeric, 1 teaspoon ground coriander, 1 teaspoon garam masala, and 1/4 teaspoon cayenne pepper, toasting the spices for 30 seconds to bloom their flavors.
6. Pour in 1 can diced tomatoes with their juices and cook for 5 minutes, mashing the tomatoes with a spoon until the mixture thickens.
7. Add 2 cups water and 1 teaspoon salt, bringing the gravy to a boil.
8. Reduce heat to medium-low, cover the skillet, and simmer for 10 minutes to develop the base.
9. Gently stir in 1 cup frozen peas and 8 ounces cubed paneer, simmering uncovered for 5 minutes until the peas are tender.
10. Pour in 1/2 cup heavy cream, stirring continuously to prevent curdling, and heat for 2 minutes until warmed through.
11. Remove from heat and fold in 1/4 cup chopped cilantro and 1/4 cup chopped mint for a fresh herbal finish.
12. Let the dish rest for 5 minutes before serving to allow the flavors to meld.
Luxuriously creamy with pops of sweet peas, this dish balances rich paneer against a bright, herbaceous gravy. Serve it over steamed basmati rice or with warm naan for scooping up every last bit—the mint and cilantro add a garden-fresh zing that makes it irresistibly moreish.
Mattar Paneer with Cashew Gravy
Jazz up your weeknight dinner with this creamy, protein-packed Indian classic. Just grab a skillet and let’s get cooking—this cashew gravy is about to become your new obsession.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tbsp vegetable oil
– 1 medium yellow onion, finely chopped
– 3 garlic cloves, minced
– 1 tbsp grated fresh ginger
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp turmeric powder
– 1/4 tsp cayenne pepper
– 1 cup raw cashews, soaked in hot water for 15 minutes
– 1 cup water
– 14 oz paneer, cubed
– 2 cups frozen green peas
– 1 tsp salt
– 1/4 cup heavy cream
– Fresh cilantro leaves for garnish
Instructions
1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 finely chopped yellow onion and sauté until golden brown, 6–8 minutes, stirring frequently to prevent burning.
3. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
4. Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric, and 1/4 tsp cayenne pepper, toasting the spices for 30 seconds to release their oils.
5. Drain the soaked 1 cup cashews and blend with 1 cup water in a blender until completely smooth, about 1 minute—this creates a rich, velvety base.
6. Pour the cashew mixture into the skillet, stirring to combine with the spices.
7. Bring the gravy to a gentle simmer over medium heat, then reduce to low and cook uncovered for 10 minutes, stirring occasionally to prevent sticking.
8. Add 14 oz cubed paneer and 2 cups frozen green peas, stirring gently to coat.
9. Stir in 1 tsp salt and 1/4 cup heavy cream, simmering for 5 minutes until the peas are tender and the paneer is heated through.
10. Remove from heat and garnish with fresh cilantro leaves.
You’ll love the silky, nutty gravy hugging those soft paneer cubes and sweet peas. Try serving it over fluffy basmati rice or with warm naan for a cozy, restaurant-worthy meal at home.
Subtle Lemon Mattar Paneer
Savor a creamy, tangy twist on a classic! This Subtle Lemon Mattar Paneer swaps heavy cream for bright citrus. Whip it up in under 30 minutes for a weeknight win.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 tbsp vegetable oil
– 1 medium yellow onion, finely chopped
– 3 cloves garlic, minced
– 1 tbsp grated ginger
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp turmeric
– 1/4 tsp cayenne pepper
– 1 (14.5 oz) can diced tomatoes
– 1 cup frozen green peas
– 8 oz paneer, cubed
– 1/2 cup plain whole-milk yogurt
– 2 tbsp fresh lemon juice
– 1/4 cup chopped fresh cilantro
– 1 tsp salt
Instructions
1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 finely chopped yellow onion and cook, stirring frequently, until softened and lightly browned, about 5 minutes.
3. Stir in 3 minced garlic cloves and 1 tbsp grated ginger; cook for 1 minute until fragrant.
4. Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric, and 1/4 tsp cayenne pepper; toast the spices for 30 seconds.
5. Pour in 1 can diced tomatoes with their juices, scraping the bottom of the skillet.
6. Reduce heat to medium and simmer the tomato mixture for 5 minutes, stirring occasionally, until slightly thickened.
7. Add 1 cup frozen green peas and 8 oz cubed paneer; stir gently to combine.
8. Cook for 3 minutes until the peas are heated through and the paneer is warm.
9. Remove the skillet from heat and let it cool for 2 minutes to prevent the yogurt from curdling.
10. Stir in 1/2 cup plain yogurt until fully incorporated and the sauce is creamy.
11. Mix in 2 tbsp fresh lemon juice and 1 tsp salt.
12. Garnish with 1/4 cup chopped fresh cilantro.
Fluffy paneer cubes soak up the zesty, tomato-based gravy, while the peas add pops of sweetness. Serve it over steamed basmati rice or with warm naan for dipping—the lemon brightens every bite without overpowering the cozy spices.
Instant Pot Mattar Paneer
A creamy, protein-packed Indian classic that comes together in under 30 minutes. Ditch the takeout menu and get your Instant Pot ready—this vibrant mattar paneer is about to become your new weeknight hero.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 tbsp vegetable oil
– 1 medium yellow onion, finely chopped
– 3 garlic cloves, minced
– 1 tbsp grated fresh ginger
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp turmeric powder
– 1/2 tsp cayenne pepper
– 1 (14.5 oz) can diced tomatoes
– 1 cup frozen green peas
– 8 oz paneer, cubed
– 1/2 cup heavy cream
– 1 tsp salt
– 1/4 cup chopped fresh cilantro
Instructions
1. Set your Instant Pot to “Sauté” mode and heat 2 tbsp vegetable oil for 2 minutes.
2. Add 1 finely chopped yellow onion and sauté for 4 minutes, stirring frequently, until translucent.
3. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
4. Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric, and 1/2 tsp cayenne pepper, toasting the spices for 30 seconds.
5. Pour in 1 can diced tomatoes with their juices, scraping the bottom of the pot to prevent burning.
6. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 5 minutes.
7. Once cooking completes, perform a quick release by carefully turning the valve to “Venting.”
8. Stir in 1 cup frozen green peas and 8 oz cubed paneer, letting them warm through for 2 minutes on “Keep Warm” mode.
9. Fold in 1/2 cup heavy cream and 1 tsp salt until the sauce is smooth and creamy.
10. Garnish with 1/4 cup chopped cilantro before serving.
Creamy paneer cubes soak up the spiced tomato gravy, while the peas add pops of sweetness and texture. Serve it over fluffy basmati rice or with warm naan for scooping up every last bit of sauce.
Mattar Paneer with Butter Sauce
Brace yourself for the creamiest, most comforting curry you’ll ever make at home. This Mattar Paneer with Butter Sauce is a flavor explosion that’s surprisingly simple to pull off. Get ready to ditch the takeout menu for good.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tbsp unsalted butter
– 1 tbsp vegetable oil
– 1 large yellow onion, finely chopped
– 3 garlic cloves, minced
– 1 tbsp grated fresh ginger
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp turmeric
– 1/4 tsp cayenne pepper
– 1 (14.5 oz) can diced tomatoes
– 1 cup frozen green peas
– 8 oz paneer, cut into 1-inch cubes
– 1/2 cup heavy cream
– 1 tsp salt
– 1/4 cup fresh cilantro, chopped
Instructions
1. Heat 2 tbsp unsalted butter and 1 tbsp vegetable oil in a large skillet over medium heat until the butter melts completely.
2. Add 1 large finely chopped yellow onion to the skillet and cook for 8-10 minutes, stirring occasionally, until the onions are soft and golden brown.
3. Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
4. Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric, and 1/4 tsp cayenne pepper to the skillet, toasting the spices for 30 seconds to release their oils.
5. Pour in 1 can of diced tomatoes with their juices, stirring to combine with the onion-spice mixture.
6. Simmer the tomato mixture uncovered for 5 minutes, allowing it to thicken slightly.
7. Add 1 cup frozen green peas and 8 oz of paneer cubes to the skillet, gently stirring to coat them in the sauce.
8. Pour in 1/2 cup heavy cream and add 1 tsp salt, stirring gently to create a smooth, creamy sauce.
9. Reduce the heat to low and let the curry simmer for 5 minutes, allowing the paneer to warm through and the flavors to meld.
10. Remove the skillet from the heat and stir in 1/4 cup chopped fresh cilantro.
Fresh paneer cubes soak up the rich, spiced butter sauce while the peas add pops of sweetness. Serve it over steaming basmati rice or with warm naan for the ultimate cozy meal that feels restaurant-worthy.
Tangy Tomato Mattar Paneer
A creamy, tangy curry that’s about to become your weeknight hero. Bold spices, soft paneer, and sweet peas come together in a rich tomato gravy—ready in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tbsp vegetable oil
– 1 medium yellow onion, finely chopped
– 3 garlic cloves, minced
– 1 tbsp grated fresh ginger
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp turmeric powder
– 1/2 tsp red chili powder
– 1 (14.5 oz) can crushed tomatoes
– 1 cup frozen peas
– 8 oz paneer, cubed
– 1/2 cup heavy cream
– 1 tsp salt
– 1/4 cup fresh cilantro, chopped
Instructions
1. Heat 2 tbsp vegetable oil in a large skillet over medium heat until shimmering.
2. Add 1 finely chopped yellow onion and cook for 5 minutes, stirring frequently, until translucent and lightly golden.
3. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
4. Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, and 1/2 tsp red chili powder, toasting for 30 seconds to bloom the spices.
5. Pour in 1 can crushed tomatoes, scraping the bottom of the skillet to deglaze.
6. Simmer the tomato mixture for 8 minutes, stirring occasionally, until thickened and darkened in color.
7. Add 1 cup frozen peas and 8 oz cubed paneer, gently folding to coat.
8. Cook for 4 minutes until the peas are tender and paneer is heated through.
9. Reduce heat to low and stir in 1/2 cup heavy cream and 1 tsp salt, mixing until fully incorporated.
10. Simmer for 2 more minutes to let the flavors meld, then remove from heat.
11. Garnish with 1/4 cup chopped fresh cilantro.
Perfectly creamy with a bright tomato tang, this curry clings to every bite of paneer. Serve it over fluffy basmati rice or with warm naan for scooping up every last drop of that vibrant gravy.
Restaurant-Style Mattar Paneer
Tired of takeout? This restaurant-style Mattar Paneer brings the creamy, spiced magic of your favorite Indian spot straight to your kitchen. Transform simple ingredients into a vibrant, flavor-packed curry that’s ready to impress.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tbsp vegetable oil
– 1 medium yellow onion, finely chopped
– 3 garlic cloves, minced
– 1 tbsp fresh ginger, grated
– 1 tsp cumin seeds
– 2 tsp garam masala
– 1 tsp turmeric powder
– 1 tsp red chili powder
– 1 (14.5 oz) can diced tomatoes
– 1 cup frozen green peas
– 8 oz paneer, cubed
– 1/2 cup heavy cream
– 1 tsp salt
– 1/4 cup fresh cilantro, chopped
Instructions
1. Heat 2 tbsp vegetable oil in a large skillet over medium heat for 1 minute.
2. Add 1 tsp cumin seeds and toast for 30 seconds until fragrant.
3. Add 1 finely chopped yellow onion and sauté for 5 minutes until translucent.
4. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute.
5. Mix in 2 tsp garam masala, 1 tsp turmeric powder, and 1 tsp red chili powder, toasting for 30 seconds to bloom the spices.
6. Pour in 1 can diced tomatoes with their juices, simmering for 5 minutes until thickened.
7. Add 1 cup frozen green peas and 8 oz cubed paneer, stirring gently to combine.
8. Pour in 1/2 cup heavy cream and 1 tsp salt, reducing heat to low.
9. Simmer the curry uncovered for 10 minutes, stirring occasionally to prevent sticking.
10. Remove from heat and fold in 1/4 cup chopped fresh cilantro.
Rich and velvety, this curry boasts tender paneer cubes and sweet peas in a luscious, spiced tomato-cream sauce. Serve it over steamed basmati rice or with warm naan for scooping up every last bit—it’s a cozy, restaurant-worthy meal that’s surprisingly simple to master at home.
Traditional Mattar Paneer with Spinach
Let’s transform pantry staples into a vibrant, protein-packed dinner. This spin on classic Mattar Paneer gets a fresh, green boost from spinach, creating a creamy, satisfying curry in under an hour.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tbsp vegetable oil
– 1 large yellow onion, finely chopped
– 3 cloves garlic, minced
– 1 tbsp grated fresh ginger
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp turmeric
– 1/2 tsp cayenne pepper
– 1 (14.5 oz) can diced tomatoes
– 1 cup frozen green peas
– 8 oz paneer, cubed
– 4 cups fresh spinach, roughly chopped
– 1/2 cup heavy cream
– 1 tsp salt
Instructions
1. Heat 2 tbsp vegetable oil in a large skillet or Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add 1 finely chopped yellow onion and cook, stirring frequently, until translucent and lightly golden, 6-8 minutes.
3. Stir in 3 minced garlic cloves and 1 tbsp grated ginger; cook for 1 minute until fragrant.
4. Add 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, and 1/2 tsp cayenne pepper. Toast the spices with the onion mixture for 30 seconds to bloom their flavors.
5. Pour in 1 can diced tomatoes with their juices. Simmer uncovered for 5 minutes, stirring occasionally, until the tomatoes break down and the oil starts to separate.
6. Add 1 cup frozen green peas and 8 oz cubed paneer. Gently stir to coat.
7. Fold in 4 cups chopped fresh spinach in batches, letting each batch wilt slightly before adding more, about 3 minutes total.
8. Reduce heat to low. Pour in 1/2 cup heavy cream and 1 tsp salt. Stir gently to combine.
9. Simmer on low heat for 5 minutes, uncovered, until the sauce thickens slightly and the paneer is heated through. Do not boil.
10. Remove from heat. Let rest for 2 minutes before serving.
Zesty peas pop against the creamy, spiced gravy, while the spinach adds a velvety texture without overwhelming the dish. Serve it over fluffy basmati rice or with warm naan for scooping—the paneer stays wonderfully soft, soaking up every bit of that vibrant sauce.
Conclusion
Kitchens across North America can now be filled with the cozy, aromatic magic of these 30 Mattar Paneer recipes. Each dish offers a unique, flavorful twist on this classic comfort food. We hope you’ll try a few, leave a comment with your favorite, and share your cooking adventures by pinning this article on Pinterest. Happy cooking!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
